Gluten Free Cranberry Coconut Chocolate Chip Cookies.

I’d like to introduce you to Jackie, the talented lady behind La Casa de Sweets. She’s going to share a recipe with us today – and does it look delicious! Yum. She also has a neat opportunity to on her blog called Make Every Cookie Count – if you are hosting or attending a cookie swap this December, take a look and see how you can help support kids with cancer.

Hi, everyone! I’m super excited to be guest posting for Kelly during her 12 days of gluten free cookies. My family and I switched over to a gluten free lifestyle this year when we discovered my youngest daughter and I are gluten intolerant. Of course, one of the first things I was worried about was creating gluten free versions of all our favorite holiday treats. I soon realized, being gluten free doesn’t mean you have to sacrifice anything when it comes to holiday sweets, and these cranberry coconut chocolate chip cookies prove it.

I’ve recently become a cranberry fanatic, and I know I’m not the only one… Cranberries seem to be on everyone’s holiday menus these days, so why not use fresh cranberries in cookies, too? Ruby red fresh cranberries are absolutely gorgeous when peeking through a cookie. Add shredded coconut and chocolate chips, and you’ve got yourself a great holiday cookie! Using oat flour and a bit of cornstarch means you can make these cookies without any additives, and you can even make them vegan. Awe-some.

Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.